Restaurant Manager

Guest Services

• Help create and maintain an international standard of service and quality control for Mua food service and catering operations
• Ensure that all staff know order of service, any current and upcoming restaurant activities and promotions, outlet service hours, house rules and regulations, menu items and condiments, preparation time of all dishes, check presentations, and payment methods
• Participate in service operations as necessary
• Receive all F&B guest compliments, comments, and complaints. Resolve complaints when possible. Refer complaints to management when appropriate
• Ensure the restaurant to open and close on time
• Oversee organization and cleanliness of Mua restaurant and storage areas

Staffing

• Supervise all department staff, including on-duty cashiers and bartenders during shifts
• Discipline staff as necessary, following Mua policy
• Train all contract & casual staff and keep adequate levels of staffing
• Assume primary responsibility for adherence to established F&B Department standards of professional service, personal grooming, dress code, hygiene, attendance, punctuality and overtime
• Assume primary responsibility for adherence to established Mua rules, regulations, and policies
• Ensure that overtime, annual leave, and public holidays are cleared promptly with no additional cost to the company

Equipment and Inventory

• Conduct monthly inventory on equipment and supplies
• Request maintenance department work orders as necessary
• Ensure that all employees minimize operating costs by conserving equipment, supplies, and utilities
• Restaurant accounting and record keeping

Communication

• Conduct daily briefing for restaurant staff
• Properly hand-over to next shift before going off duty
• Inform CEO and Chef of all guest comments
• Maintain and read the log book
• Maintain all records, forms, and paperwork required by Mua policy

Miscellaneous

• Execute additional tasks assigned by the CEO
• Maintain good working relationship with colleagues and other departments
• Contribute ideas to improve the service quality, profitability, and efficiency of Mua
• Attend meetings, training sessions, and planning sessions as required by the CEO
• Developing and maintaining systems for quality control in the restaurant and dining room
• Growing sales by planning and launching events (1-2 monthly) in coordination with the chef and the marketing team
• Develop SOP’s for FOH